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Totted Anchovies

A preserved anchovy paste made by mixing anchovy flesh with butter and spices, then setting to harden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Totted Anchovies

Ingredients

Directions

Prepare the anchovy paste

  1. Scrape the anchovies clean and remove the flesh from the bones.

  2. Pound the flesh into a smooth paste using a mortar and pestle.

  3. Press the paste through a fine sieve using the back of a wooden spoon.

  4. Weigh the anchovy paste.

Make the butter mixture

  1. Mix it with double the weight of softened butter.

  2. Add the mace, cayenne, and nutmeg, mixing well.

Set and store

  1. Set the mixture in a cool place for 3 to 4 hours to harden.

  2. If desired, pour lukewarm butter over the mixture before storing.

  3. Store in a potting pan; it will keep for 2 to 3 weeks.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mace + rosetop 14% of all pairs
    Smell alikemoderate
    Cooked together498 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Nutmeg + rosetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Anchovies
Provide the main savoury, salty flavour and the body of the paste.
Unsalted butter
Carries the anchovy paste and sets firm when chilled, giving the spread its texture.
Ground mace
Adds a warm, aromatic spice note to the butter.
Cayenne pepper
Adds a mild background heat that balances the richness.

The step that matters

Pressing the paste through a fine sieve. Any fibres or bone left in the paste will give a grainy texture in the finished spread. A smooth, fully sieved paste blends evenly into the butter and sets with a uniform texture.

Swap the mace

How well each one fits the dish's main ingredients (butter, pepper, nutmeg, rose):

  1. Cinnamonfits better
  2. Cardamomfits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against butter, pepper, nutmeg, rose. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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